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Lump Management

Longtrain
Longtrain Posts: 61
in EggHead Forum
My large BGE is new to me this summer and we’ve made some amazing meals.

My question concerns managing my left over lump charcoal after a cook. Generally, if it was a long cook there is enough small pieces to use again. However using these small pieces didn’t seem to get the fire very hot ~ 350F. I think the air flow was comprised which stifled the fire.

So, cleaning up after the last two cooks I removed the small coals and kept them aside, should I just toss in a few on top the new lump or just use them for small cooks?

Thanks for any insight and info. 
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Comments

  • Tacojacket21
    Tacojacket21 Posts: 7
    I open the egg, rake it real good, and pour fresh on top til I get to the bottom of the fire ring. Never have an issue with temp. 
    Roswell, GA- 1 vintage Medium BGE
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Everyone seems to have their own method and I'm sure most, if not all, will work just fine. For me, I like the throw the used lump on top of new lump because it lights so easily. That probably matters less for the folks who light with the flamethrowers or their equivalents. If you're just looking to do some quick grilling, having a decent amount of used lump leftover will also light quickly and is ready to cook in no time.
    Stillwater, MN
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  • Webass
    Webass Posts: 259
    Tacojacket21 said:
    I open the egg, rake it real good, and pour fresh on top til I get to the bottom of the fire ring. Never have an issue with temp. 

    This.

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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  • Wolfpack
    Wolfpack Posts: 3,552
    Suspect it’s not the little pieces but the ash that is restricting the airflow. So stirring well should fix the issue. Give it a try and see if it works-

    welcome aboard-

     if you feel like spending some $ check out the “kick ash basket”


    Greensboro, NC
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  • Wolfpack
    Wolfpack Posts: 3,552





    https://www.kickashbasket.com/?gclid=CjwKCAjw_NX7BRA1EiwA2dpg0g18qIB5nzQyJ0HJiVBka5rX6mpdL8z27TzHVHs9OM9XxkjIcM9HZRoCZOUQAvD_BwE

    This makes getting rid of ash very quick and easy and greatly improves airflow. 
    Greensboro, NC
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Tacojacket21 said:
    I open the egg, rake it real good, and pour fresh on top til I get to the bottom of the fire ring. Never have an issue with temp. 
    Bingo, this is what I do ... and rake it real good. Drops all the small stuff to the bottom of the egg, which I remove with the ash tool. When I rake I also make sure all the holes on the grate are completely open. Never have a problem.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • SciAggie
    SciAggie Posts: 6,481
    I use the Kick Ash basket. I lift the basket out and shake it over a small metal can to catch the ash. While the basket is out I clean ash from the egg.

    Then replace the basket containing the remaining lump. I add new lump to fill the egg up to the fire ring. Then it's good to go.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • RyanStl
    RyanStl Posts: 1,050
    What everyone else said, plus I never have enough left that I wouldn't be adding new lump, so I'm always using a mix of old and new.
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Usually twig to the right, berries to the left
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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